2024-03-28T16:41:30Zhttp://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/326402021-06-23T11:19:40Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
The effect of mechanical kneading and absit preparation difference on tef injera quality
Assefa, Yoseph Legesse
Emire, Shimelis Admassu
Abebe Zeleke, Workineh
Villanueva Barrero, Marina
Ronda Balbás, María Felicidad
The aim of this study was to investigate the effect of mechanical kneading and ‘absit’ preparation difference on the quality of tef injera, the staple food of Ethiopians. Standard methods were adopted to determine the starch fraction, total phenol, flavonoid, phytate and tannins of injera. Sensory injera quality was assessed using 9-point-hedonic scale. Change in kneading conditions (time/speed) did not significantly affect the free sugar (FSG), slowly digestible starch (SDS), resistant starch (RS), total starch(TS) and starch digestion rate index (SDRI). On the other hand, significant variation was observed in rapidly available glucose and rapidly digestible starch (RAG and RDS). Flavonoids, total phenolics and phytate contents varied significantly at different kneading time- speed combinations. Injera sensory quality was
also significantly affected due to change in kneading conditions. Kneading condition 5 (3 min at speed 6) has the highest injera overall acceptability while kneading condition 9 (7 min at speed 12) had the lowest. In addition to kneading conditions, absit preparation (water to fermented dough ratio) was also found to affect the quality of tef injera. Absit # 3 made from 100 ml of fermented dough and 900 ml of water had the highest injera overall acceptability while, the lowest was observed on Absit # 4 made from 300 ml of fermented dough and 100 ml of water. In conclusion, both kneading and absit preparation significantly influenced starch hydrolysis, flavonoids, total phenolics and phytate contents as well as sensory quality of injera.
2018-11-14T10:13:24Z
2018-11-14T10:13:24Z
2018-11-14T10:13:24Z
2018
info:eu-repo/semantics/article
African Journal of Food Science, October 2018, vol. 12, n. 10, p. 246-253
1996-0794
http://uvadoc.uva.es/handle/10324/32640
10.5897/AJFS2018.1722
246
10
253
African Journal of Food Science
12
eng
https://academicjournals.org/journal/AJFS
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 International
Academic Journals